Food emulsions and foams : based on the proceedings of an International Symposium organised by the Food Chemistry Group of The Royal Society of Chemistry at Leeds from 24th to 26th March 1986 /

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: International Symposium Organised by the Food Chemistry Group of the Royal Society of Chemistry Leeds, England
Otros Autores: Dickinson, Eric
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing, 2005.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Food > Analysis.
Colloids.
Surface chemistry.
Rheology.
Food Analysis
Aliments > Analyse.
Chimie des surfaces.
Rh�eologie.
TECHNOLOGY & ENGINEERING > Food Science.
Colloids
Food > Analysis
Rheology
Surface chemistry
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Descripción
Sumario:This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
Notas:"Reprinted in 2008"--Title page verso
Descripción Física:1 online resource (299 pages) : illustrations
Bibliografía:Includes bibliographical references at the end of each chapters and index.
ISBN:9781845698300
1845698304

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